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Self-structuring foods based on acid-sensitive gellan gum systems to impact on satiety

Bradbeer, Jennifer Frances (2014)
Ph.D. thesis, University of Birmingham.

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A novel approach that may impact on satiety, whilst meeting the demands of consumers, is the use of hydrocolloids that respond to the environment (acidic) conditions inside the human stomach by self-structuring. This thesis seeks to investigate the in vitro acid-induced gelation (“structuring”) of the mixed biopolymer systems; low-acyl and high-acyl gellan gum, and low-acyl gellan fluid gels.

To explore this concept, a variety of acid structures were obtained, which were characterised by texture analysis, rheology and dynamic scanning calorimetry. The gel structures were found to rely on the pH, hydrocolloid concentration, percentage weight of each hydrocolloid used and the processing conditions used during their production.

It is suggested that the use of gel alone is more than capable of providing prolonged satiety but leads to unpleasant sensations for the consumer if there is no delivery of energy to the body to compliment the sensation of satiety. Materials should be included that will modulate the energy delivery and slowly release calories over time. This research shows that the addition of co-solutes such as sugar and the measurement of their subsequent release from hydrocolloid gels could provide a first step to tackling these issues.

Type of Work:Ph.D. thesis.
Supervisor(s):Norton, Ian and Spyropoulos, Fotis
School/Faculty:Colleges (2008 onwards) > College of Engineering & Physical Sciences
Department:Chemical Engineering
Subjects:TP Chemical technology
Institution:University of Birmingham
ID Code:5169
This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder.
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